Recipes: It's Chili Vs. Chili

Discussion Policy

Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.

Wednesday, January 31, 2007

Chili Con Carne

4 servings

Joe Yonan's older brother, Michael, who lives in Ballinger, Texas, developed this recipe for The Post when asked to come up with a simplified version of a purist's chili. With only one kind of chili pepper but at least 6 hours of simmering, it's got the round flavors and slow-burning heat that define a "bowl o' red." If you want something hotter, add up to 1 teaspoon of cayenne pepper, to taste.

This chili can be made in advance, transferred to an airtight container and refrigerated for up to 4 days or frozen for up to 1 month. (Skim congealed fat before reheating.) Serve with saltines, grated cheddar cheese, chopped onions and, if desired, pinto beans -- on the side, of course. It also makes fantastic chili dogs and chili burgers.

6 dried ancho chili peppers, rinsed

About 4 cups hot water, plus more as needed

2 tablespoons vegetable oil

2 to 2 1/4 pounds lean stew meat or chuck roast (trimmed of excess fat), cut into 1/2 -inch pieces

Salt

Freshly ground black pepper

4 medium cloves garlic, finely chopped

2 tablespoons onion powder

CONTINUED 1 >